Mexican Stuffed Sweet Potatoes

Who says, healthy food has to be boring? These South West inspired black-bean stuffed sweet potatoes are easy, healthy and delicious as recipes come. Whether you’re a seasonal healthy eater or just starting your journey, these savory sweet potatoes have something to offer.
A sweet potato is a healthy alternative to a tortilla for your favourite Tex-Mex ingredients.
It’s a perfect recipe for gluten-free, Paleo whole 30 and so many other healthy diet plans. So, what are you waiting for!  Go ahead and make it for your healthy meal tonight.

Course Appetizer / Main
Preparation Time 20 minutes
Cook Time 40 minutes to 1 hour

Ingredients for the Mexican stuffed Sweet Potatoes

( 1 cup=200 ml, 1 tbsp=15 ml)

2 Nos Sweet Potatoes
1½ cups Boiled kidney beans (Rajma)
½ Onion, finely chopped
3 – 4 cloves Garlic minced
2 tbsp Mexican hot sauce
2 – 3 tbsp Grated cheese
1 tbsp Taco seasoning
4 tbsp Red salsa sauce
4 tbsp Guacamole
2 tbsp Sour cream
Spring onions for garnish
3 – 4 nos Sliced jalapenos
Microgreens for garnish
Olive oil for roasting
Salt as required

Instructions for the Mexican stuffed Sweet Potatoes

1. Pre-heat oven to 200℃. Wash the sweet potatoes well and dry. Rub them with olive oil and wrap in foil. Bake in a pre-heated oven for 30 – 40 minutes until they are soft from inside.
2. Meanwhile, in a pan heat 1 tbsp olive oil. Sauté the onion and garlic until the raw smell disappears. Add in the boiled kidney beans (Rajma) and cook. Add in 1 tbsp of salsa, hot sauce, salt to season, grated cheese and taco seasoning. Taste and adjust the above ingredient quantities.
3. Let the mixture cook and mash the beans a little coarsely. Keep aside.
4. Once the sweet potatoes are cooked, cut into 2 halves, scoop out a little fresh. Add about 2 – 3 tbsp of bean mixture on each potato jacket. Top it with salsa, guacamole, sour cream, hot sauce, jalapenos, spring onions and microgreens. Serve immediately.
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